Recipe: Blueberry jelly doughnuts

Recipe: Blueberry jelly doughnuts Author: Style At Home


Recipe: Blueberry jelly doughnuts

If your favourite thing about the county fair is the sugary fried confections, then you know there’s nothing like the sensation of biting into a warm, jelly-filled doughnut. The crisp, sweet exterior gives way to the soft, chewy inside and a plump burst of ooey-gooey jelly in the centre. What more could you want? This version, stuffed with a tart blueberry filling and covered with a generous dusting of sinfully sweet icing sugar, is the perfect indulgence. Just don’t forget the napkins.


For blueberry jelly
  • 2 tbsp cornstarch
  • 2 tbsp water
  • 2 cups fresh blueberries
  • ⅓ cup granulated sugar
  • 1 tsp lemon juice

For doughnuts
  • 2-½ tbsp granulated sugar
  • 1 cup warm water
  • 4½ tsp yeast
  • 1 egg, beaten
  • ⅓ cup butter, melted
  • 1 tsp ground cinnamon
  • 1 tsp ground nutmeg
  • ½ vanilla bean, seeds scraped out
  • ½ tsp salt
  • 3-½ cups all-purpose flour
  • Canola oil for frying
  • Icing sugar for garnish



1 For the blueberry filling, mix the cornstarch and water together in a small bowl until fully combined. In a heavy saucepan over medium heat, bring the blueberries, sugar and lemon juice to a boil, stirring constantly. Add the cornstarch mixture and stir continuously until the filling thickens. Remove from heat; set aside.

2 To make the doughnuts, combine the sugar and warm water in a large bowl. Sprinkle the yeast overtop and stir gently. Let the mixture sit for 5 minutes to allow the yeast to activate. Add the egg, butter, cinnamon, nutmeg, vanilla seeds and salt; mix until well combined.

3 Slowly stir in the flour until a dough is formed that isn’t sticky to the touch. You may need a little less or a little more flour, depending on the size of the egg.

4 Remove the dough from the bowl and knead it on a floured surface for about 2 minutes. Roll out the dough to about ½" thick and cut out circular shapes with a biscuit cutter. Lay the shapes on a baking sheet; let rise for 30 minutes.

5 Heat the canola oil in a large saucepan to 360°F. Fry the doughnuts, turning once so that both sides cook evenly. Drain the doughnuts on a paper towel.

Pipe the blueberry jelly into the middle of each doughnut using a pastry bag fitted with a large metal tip. Roll in icing sugar and serve immediately.

Makes 18 doughnuts.

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Recipe: Blueberry jelly doughnuts